This fragrant dish will be pleasant to all family. A light garnish will approach it: the crusty bread or boiled basmati rice seasoned with small cut parsley.
It is required to you
- - 2 heads of red onions;
- - one paprika;
- - 400 g of squash;
- - 2 garlic gloves;
- - 400 g of tinned chick-pea;
- - lemon;
- - 4 fillets from chicken breast;
- - 1 tablespoon of flour;
- - 1 h spoon of ground cinnamon;
- - 3 tablespoons of fresh mint;
- - mint for ornament;
- - 2 tablespoons of olive oil;
- - 300 ml of chicken broth.
Instruction
1. Cut onions segments. Scrape pepper seeds and largely chop. Slice squash thick. Chop garlic. Merge liquid from chick-pea and wash out in cold water. Rub lemon zest on a grater, and squeeze out juice.
2. Put chicken breasts on a cutting board, cover with a film and beat off a rolling pin – thickness of a piece has to be about 2 cm. Heat oil in a big frying pan, put chicken and fry it on strong fire 3 minutes from all directions. Shift chicken to a plate and keep in heat.
3. Put onions, pepper, squash and garlic in a frying pan. Fry vegetables on strong fire of 5 minutes, periodically stirring slowly. Add flour and cinnamon and fry half-minute more. Gradually, without ceasing to stir slowly, enter broth. Add chick-pea, a dried peel and juice of a lemon, mint and chicken. Cover and extinguish on weak fire of 15 minutes until chicken becomes soft. Shift to a serving dish. Before giving decorate with mint.